T. Sanz

4.9k total citations
101 papers, 3.7k citations indexed

About

T. Sanz is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, T. Sanz has authored 101 papers receiving a total of 3.7k indexed citations (citations by other indexed papers that have themselves been cited), including 89 papers in Food Science, 54 papers in Nutrition and Dietetics and 11 papers in Plant Science. Recurrent topics in T. Sanz's work include Polysaccharides Composition and Applications (52 papers), Food composition and properties (48 papers) and Proteins in Food Systems (42 papers). T. Sanz is often cited by papers focused on Polysaccharides Composition and Applications (52 papers), Food composition and properties (48 papers) and Proteins in Food Systems (42 papers). T. Sanz collaborates with scholars based in Spain, Netherlands and United Kingdom. T. Sanz's co-authors include Ana Salvador, Susana Fiszman, M. Espert, Laura Laguna, Raquel Baixauli, Paula Varela, S. Martínez-Cervera, Cristina M. Rosell, A. Arocas and M.J. Hernández and has published in prestigious journals such as Carbohydrate Polymers, Food Hydrocolloids and Food Research International.

In The Last Decade

T. Sanz

101 papers receiving 3.6k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
T. Sanz Spain 37 2.8k 2.1k 614 502 237 101 3.7k
Davy Van de Walle Belgium 35 2.9k 1.0× 1.1k 0.5× 485 0.8× 516 1.0× 150 0.6× 93 3.8k
Ana Carla Marques Pinheiro Brazil 29 1.6k 0.6× 743 0.4× 607 1.0× 411 0.8× 327 1.4× 104 2.9k
Aslı Can Karaça Türkiye 25 2.5k 0.9× 790 0.4× 646 1.1× 390 0.8× 258 1.1× 71 3.4k
Lijun Yin China 35 2.2k 0.8× 969 0.5× 610 1.0× 245 0.5× 329 1.4× 93 3.3k
Dolores O’Riordan Ireland 34 2.4k 0.9× 881 0.4× 430 0.7× 425 0.8× 576 2.4× 98 3.5k
Isabel Hernando Spain 37 2.7k 1.0× 1.2k 0.6× 1.3k 2.1× 584 1.2× 426 1.8× 165 4.4k
Silvana Cavella Italy 31 1.6k 0.6× 951 0.5× 639 1.0× 688 1.4× 391 1.6× 95 2.9k
Marı́a Dolores Álvarez Spain 24 1.3k 0.5× 746 0.4× 509 0.8× 280 0.6× 134 0.6× 102 2.0k
E. Costell Spain 38 2.7k 1.0× 1.8k 0.9× 741 1.2× 560 1.1× 109 0.5× 110 3.7k
Amparo Quiles Spain 30 1.6k 0.6× 563 0.3× 751 1.2× 426 0.8× 265 1.1× 106 2.7k

Countries citing papers authored by T. Sanz

Since Specialization
Citations

This map shows the geographic impact of T. Sanz's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by T. Sanz with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites T. Sanz more than expected).

Fields of papers citing papers by T. Sanz

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by T. Sanz. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by T. Sanz. The network helps show where T. Sanz may publish in the future.

Co-authorship network of co-authors of T. Sanz

This figure shows the co-authorship network connecting the top 25 collaborators of T. Sanz. A scholar is included among the top collaborators of T. Sanz based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with T. Sanz. T. Sanz is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Wang, Qi, M. Espert, Mónica Flores, T. Sanz, & Ana Salvador. (2025). Oxidative and texture storage stability of HPMC sunflower oil oleogels prepared by different indirect approaches. Food Hydrocolloids. 164. 111158–111158. 2 indexed citations
2.
Sanz, T., et al.. (2025). Emulsion gels structured with clementine pomace: a clean-label strategy for fat reduction. Food Hydrocolloids. 167. 111471–111471. 1 indexed citations
3.
Espert, M., Ana Salvador, T. Sanz, & M.J. Hernández. (2024). Replacing solid fat in croissant dough using xanthan gum-based oleogels. Impact on rheological properties and final product quality. Food Hydrocolloids. 157. 110472–110472. 9 indexed citations
4.
5.
Wang, Qi, M. Espert, M.J. Hernández, Ana Salvador, & T. Sanz. (2024). Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties. Food Hydrocolloids. 150. 109740–109740. 24 indexed citations
6.
Sanz, T., et al.. (2024). Rice starch-alginate systems gelatinised by high hydrostatic pressure (HHP) as dysphagia-oriented matrices. Food Hydrocolloids. 151. 109793–109793. 8 indexed citations
7.
Salvador, Ana, T. Sanz, Montserrat Ferrando, et al.. (2024). Rheological and Textural Characterisation of Chickpea Dough and Baked 3D-Printed Snacks Enriched with Alphitobius diaperinus and Locusta migratoria Powders. Food and Bioprocess Technology. 17(12). 5199–5207. 7 indexed citations
8.
Espert, M., Qi Wang, T. Sanz, & Ana Salvador. (2023). Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation. Food and Bioprocess Technology. 16(9). 1943–1952. 36 indexed citations
9.
Unthank, Matthew G., et al.. (2023). Synergistic depolymerisation of alginate and chitosan by high hydrostatic pressure (HHP) and pulsed electric fields (PEF) treatment in the presence of H2O2. Carbohydrate Polymers. 316. 120999–120999. 18 indexed citations
10.
Álvarez, Marı́a Dolores, Susana Cofrades, M. Espert, Ana Salvador, & T. Sanz. (2021). Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel. Foods. 10(4). 793–793. 20 indexed citations
11.
Espert, M., T. Sanz, & Ana Salvador. (2021). Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams. Foods. 10(3). 505–505. 5 indexed citations
12.
Bengoa, Christophe, Ana Salvador, T. Sanz, et al.. (2021). ATR-FTIR Spectroscopy Combined with Multivariate Analysis Successfully Discriminates Raw Doughs and Baked 3D-Printed Snacks Enriched with Edible Insect Powder. Foods. 10(8). 1806–1806. 17 indexed citations
13.
Álvarez, Marı́a Dolores, Susana Cofrades, M. Espert, T. Sanz, & Ana Salvador. (2021). Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel. Gels. 7(4). 220–220. 23 indexed citations
14.
15.
Benito-Román, Óscar, T. Sanz, & Sagrario Beltrán. (2020). Microencapsulation of rice bran oil using pea protein and maltodextrin mixtures as wall material. Heliyon. 6(4). e03615–e03615. 19 indexed citations
16.
Espert, M., T. Sanz, & Ana Salvador. (2020). Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility. Foods. 9(6). 796–796. 5 indexed citations
17.
Fontes‐Candia, Cynthia, Patricia López-Sánchez, Anna Ström, et al.. (2020). Maximizing the oil content in polysaccharide-based emulsion gels for the development of tissue mimicking phantoms. Carbohydrate Polymers. 256. 117496–117496. 14 indexed citations
18.
Salvador, Ana & T. Sanz. (2020). Influence of hydrocolloid type on structural breakdown of vegetable purees during in vitro digestion. International Journal of Food Science & Technology. 55(5). 1992–2001. 5 indexed citations
19.
20.
Espert, M., Ana Salvador, T. Sanz, & M.J. Hernández. (2019). Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity). LWT. 117. 108640–108640. 20 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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